Chilled Summer Melon Gazpacho

This recipe comes from Mark Dommen, Chef and Partner at One Market Restaurant.

Serves 4

1-2 orange-fleshed melons, peeled and cut into large chunks (about 4 cups)
4-6 yellow tomatoes (depending on size), peeled and cut into large chunks (about 3 cups)
1-2 yellow bell peppers, peeled and cut into large chunks (about 1 cup)
1-2 cucumbers, peeled and cut into large chunks (about 1 cup)
1 sweet onion, peeled and cut into large chunks (about 1 cup)
1 jalapeño pepper, peeled and cut into large chunks
1-2 lemons, juiced
1-2 limes, juiced
Salt, to taste
Cayenne pepper, to taste
1 green-fleshed melon
2 sprigs basil, leaves very thinly sliced
2 tablespoons basil oil (olive oil infused with basil leaves over low heat and strained)
Yogurt sorbet (optional)

1. Put the first 6 ingredients into a large bowl and allow to macerate with lemon juice for a couple of hours. 

2. Blend the macerated fruits and vegetables in a food processor until smooth and strain through a chinoise or fine mesh sieve pressing to extract as much liquid as possible.  Season to taste with lime juice, salt, and cayenne.  Keep the soup cold by putting it into a bowl that is set over ice.

3. For garnish: Peel and dice green melon, season with salt, cayenne, and basil leaves.  Put melon mixture into ring molds at the bottom of each serving bowl and top with  a small scoop of yogurt sorbet  (if using) and basil oil. Remove the ring molds carefully, so that the garnish maintains a circular shape. To serve:  Pour gazpacho over garnish tableside.

Yogurt Sorbet

4 egg whites
1 cup sugar
4 cups yogurt
2/3 cup lemon juice
1/2 teaspoon cayenne pepper
2 tablespoons salt

Whisk the egg whites in a mixer until they begin to foam, add the sugar a little at a time until you have a meringue with soft peaks.  Fold in the rest of the ingredients.  Freeze according to your ice cream maker’s instructions.

This recipe was demonstrated as part of the Market to Table programs organized by CUESA, the Center for Urban Education about Sustainable Agriculture. Visit us online at www.cuesa.org.